This is a traditional Beijing homestay, what during the Olympics became known as a homestay hotel. But we're not really here to talk about the hotel, but about these - a jiaozi - or Chinese dumpling. At this time of year, during spring festival, this is what everybody's eating. But how did it get here on the table? Let's find out how jiaozi are made and make some ourselves.
 
Right. So, let's get started then. First up, you get your filling ready. Traditionally, it consists of finely minced cabbage, cilantro, chives and pork flavoured with soy sauce, ginger, sesame oil, cooking wine and peppers. Mmmm, sounds delicious already, doesn't it?
 
Now comes the slightly tricky part? kneading the dough, which can be made from nothing more than flour, water, and a pinch of salt. Using high quality flour is key to having nice tasting, perfectly textured dumpling wrappers.

Next, you tear off small balls of dough, roll them around in some flour and flatten them with a rolling pin… just like this.
 
Once your dumpling wrappers are paper thin, in goes the filling. Now, here's the bit that requires some skill. First, you fold the wrapper in half so it resembles a semi circle. Then pinch the two places where the wrapper is folded over. Keep crimping and pinching until the dumpling is sealed.
 
It's time now to head to the kitchen. The dumplings go into boiling water. Pour cold water into the pot three times at regular intervals, and gently stir the dumplings, preferably with the rounded part of the spoon, to avoid breaking them.
 
And in four minutes? Viola? your piping hot jiaozi ready to be devoured. Vinegar makes for a great jiaozi dip. And may we also recommend some roasted peanuts, potato and twisty dough to go along with it.
 
The end result: a truly delicious taste of traditional Beijing culture. Happy niu year everyone!
 
For Cri Webcast, I'm Mark Griffiths.